EP0448626B1 - Préparation sèche de gâteaux - Google Patents

Préparation sèche de gâteaux Download PDF

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Publication number
EP0448626B1
EP0448626B1 EP90901204A EP90901204A EP0448626B1 EP 0448626 B1 EP0448626 B1 EP 0448626B1 EP 90901204 A EP90901204 A EP 90901204A EP 90901204 A EP90901204 A EP 90901204A EP 0448626 B1 EP0448626 B1 EP 0448626B1
Authority
EP
European Patent Office
Prior art keywords
water
oil
sugar
dispersion
cake mix
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP90901204A
Other languages
German (de)
English (en)
Other versions
EP0448626A1 (fr
EP0448626A4 (fr
Inventor
Richard C. Fuisz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Biovail Technologies Ltd
Original Assignee
Fuisz Technologies Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuisz Technologies Ltd filed Critical Fuisz Technologies Ltd
Priority to EP95113340A priority Critical patent/EP0687498A2/fr
Publication of EP0448626A4 publication Critical patent/EP0448626A4/fr
Publication of EP0448626A1 publication Critical patent/EP0448626A1/fr
Application granted granted Critical
Publication of EP0448626B1 publication Critical patent/EP0448626B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/10—Candy-pulling machines ; Processes or apparatus for making cotton candy or candy floss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/70—Web, sheet or filament bases ; Films; Fibres of the matrix type containing drug
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • the present invention relates to a dry cake mix preparation.
  • dispersions to be described herein represent true colloidal dispersions or only pseudo-colloidal dispersions, has yet to be determined. What is evident is that when the spun sugar products to be described herein are added to water, the product disperses autogenously throughout the water and remains dispersed. In most instances one observes a general cloudiness associated with a colloidal suspension. But this is not always the case. Several other novel phenomena have been observed also.
  • the present invention provides a dry cake mix preparation including flour, at least one oleaginous substance selected from vegetable oil or margarine, at least one sugar that is autogeneously dispersable in an aqueous medium and one or more other cake mix ingredients that are miscible in an aqueous medium, characterised in that the oleaginous substance and the sugar have been subjected to a blending and melt-spinning step rendering the oleaginous substance dispersable in the aqueous medium without the intervention of a surfactant.
  • the invention also provides a method of producing a dry cake mix preparation comprising mixing flour, at least one oleaginous substance selected from vegetable oil or margarine, at least one sugar that is autogeneously dispersable in an aqueous medium and one or more other cake mix ingredients that are miscible in an aqueous medium, characterised by subjecting the oleaginous substance and the sugar to a blending and melt-spinning step rendering the oleaginous substance dispersable in the aqueous medium without the intervention of a surfactant.
  • WO-A-88/08 298 (EP-A-0357665) describes methods for combining a medicament with any one or more of the water soluble melt spinnable sugars and spinning the combination to produce a readily soluble floss form of the medicament.
  • That disclosure teaches methods for rendering a medicament water soluble.
  • Typical of the discovery that has given rise to the present application is that any oleaginous substance that can be mixed with a melt-spinnable sugar, when spun in a cotton candy spinning machine, produces a product which, when added to water or has water added to it, forms, virtually autogenously, a uniform dispersion having all the appearances of a colloidal dispersion.
  • An attempt to measure the size particles in such dispersion has indicated that the particles are usually no greater than about 1.0 micrometer.
  • the invention can best be described and understood from a consideration of a number of preparations and examples.
  • the floss spinning machine used was: Econo Floss Model 3017 manufactured by Gold Medal Products Co. of Cincinnati, Ohio. Unless otherwise stated, reference to sucrose in the examples is to "Gold Medal" flossugar, Jolly Berry flavor. Unless otherwise indicated, the temperature of the grid in the spinning machine was about 180°F. (82.2°C) while the operating speed was about 3800 R.P.M.
  • sucrose was placed in a receptacle along with a quantity of "Bertolli” brand 100% pure olive oil, classico, in the ratio by volume of 4 parts sucrose to 2 parts oil.
  • the material was stirred with a spoon and left to stand for 10 minutes, stirring again after 5 minutes and at the end of the 10 minute interval.
  • the mixture was then spun in the floss spinning machine at the heat setting normally used for the sucrose alone.
  • a luxurious, soft and dense floss, having the odor of olive oil was produced. When a quantity of the floss was placed in a beaker of clear water, the floss appeared to disperse rapidly creating a dispersion that was no longer clear. Left overnight the dispersion appeared unchanged, still uniformly cloudy.
  • the materials used were sucrose obtained from Victor Products Co. of Richmond, Virginia, and polyethylene glycol, m.w. 400, (P-3265) from Sigma Chemical Co. 1/3 cup of sucrose was mixed with 1/8 cup of the polyethylene glycol. The ingredients were stirred for 2 minutes and spun. The resulting floss when added to water is believed to form a dispersion and not a solution. Based upon other experiments described in Preparations below it is certain that the polyethylene glycol is modified by the processing with sugar. However, when it is added to water, because of the clarity of the liquid it is difficult to discern a difference from the solution that is formed when pure polyethylene glycol is added to water. With heavy loading the water begins to show some cloudiness.
  • Vegetable oil floss prepared in Preparation III was compressed to 30-40 percent of its original as-spun volume, and 2 cups of the compressed floss were added to the water in the cylinder. It dispersed quickly forming a dispersion colloidal in appearance.
  • 2 cups of similarly compressed mineral oil floss from Preparation II were added to the cylinder, immediately dispersing and forming a quite concentrated dispersion still colloidal in appearance.
  • 2 cups of similarly compressed polyethylene glycol floss from Preparation IV were added and it too entered the dispersed state. No agitation was used throughout to create the uniform blended dispersion.
  • the graduated cylinder was placed in a microwave oven and heated on high for about 8 minutes until all evidence of evolving steam disappeared.
  • the resulting de-hydrated thick mixture was permitted to cool and formed a solid mass that was slippery to the touch.
  • the affinity developed between an oleaginous substance and water can be used to eliminate need for a surfactant or emulsifier in numerous formulating processes where such was heretofore required.
  • One demonstrable example involves the elimination of the need for eggs in cake mix recipes. To illustrate the concept some examples follow.
  • Example I was repeated with the substitution for the pure vegetable oil of vegetable oil floss from Preparation III added in an amount equivalent to 1 tablespoon of the unmodified oil.
  • the floss form of the oil mixed readily with the flour and water, all without the addition of egg.
  • the mixes (a) and (b) produced cakes of excellent texture that were evenly bound with no tendency to crumble.
  • the third mix, mix (c) could not be sliced, crumbled badly, and was obviously not bound. It appeared that the oil and water components had separated during baking.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Veterinary Medicine (AREA)
  • Medicinal Chemistry (AREA)
  • Public Health (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Colloid Chemistry (AREA)
  • Seasonings (AREA)
  • Cosmetics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Polymerisation Methods In General (AREA)
  • Edible Oils And Fats (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Manufacture, Treatment Of Glass Fibers (AREA)
  • Confectionery (AREA)

Claims (2)

  1. Préparation instantanée sèche pour gâteaux contenant de la farine, au moins une substance oléagineuse qui peut être une huile végétale ou de la margarine, au moins un sucre dispersible de manière autogène en milieu aqueux et au moins un autre ingrédient pour préparation instantanée pour gâteaux qui soit miscible en milieu aqueux. La caractéristique de cette préparation est le processus de mélange et de fusion par centrifugation auquel sont soumis la substance oléagineuse et le sucre et qui permet à la substance oléagineuse de se disperser dans le milieu aqueux sans intervention d'un tensioactif.
  2. Méthode de production d'une préparation instantanée sèche pour gâteaux, contenant de la farine, au moins une substance oléagineuse qui peut être une huile végétale ou de la margarine, au moins un sucre dispersible de manière autogène en milieu aqueux et au moins un autre ingrédient pour préparation instantanée pour gâteaux qui soit miscible en milieu aqueux. La caractérisitque de cette préparation est le processus de mélange et de fusion par centrifugation auquel sont soumis la substance oléagineuse et le sucre et qui permet à la substance oléagineuse de se disperser dans le milieu aqueux sans intervention d'un tensioactif.
EP90901204A 1988-12-13 1989-11-16 Préparation sèche de gâteaux Expired - Lifetime EP0448626B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP95113340A EP0687498A2 (fr) 1988-12-13 1989-11-16 Systèmes dispersés et procédé de fabrication

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US283742 1988-12-13
US07/283,742 US5011532A (en) 1988-03-18 1988-12-13 Dispersed systems and method of manufacture
PCT/US1989/005109 WO1990006969A1 (fr) 1988-12-13 1989-11-16 Systemes disperses et procede de fabrication

Related Child Applications (1)

Application Number Title Priority Date Filing Date
EP95113340.4 Division-Into 1989-11-16

Publications (3)

Publication Number Publication Date
EP0448626A4 EP0448626A4 (fr) 1991-08-08
EP0448626A1 EP0448626A1 (fr) 1991-10-02
EP0448626B1 true EP0448626B1 (fr) 1996-04-17

Family

ID=23087360

Family Applications (2)

Application Number Title Priority Date Filing Date
EP90901204A Expired - Lifetime EP0448626B1 (fr) 1988-12-13 1989-11-16 Préparation sèche de gâteaux
EP95113340A Ceased EP0687498A2 (fr) 1988-12-13 1989-11-16 Systèmes dispersés et procédé de fabrication

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP95113340A Ceased EP0687498A2 (fr) 1988-12-13 1989-11-16 Systèmes dispersés et procédé de fabrication

Country Status (13)

Country Link
US (1) US5011532A (fr)
EP (2) EP0448626B1 (fr)
JP (1) JP2948657B2 (fr)
KR (1) KR0157626B1 (fr)
AT (1) ATE136735T1 (fr)
AU (1) AU645248B2 (fr)
BR (1) BR8907819A (fr)
CA (1) CA2005200C (fr)
DE (1) DE68926307D1 (fr)
HU (1) HU217035B (fr)
IL (1) IL92462A (fr)
WO (1) WO1990006969A1 (fr)
ZA (1) ZA899318B (fr)

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CA2005200C (fr) 1999-09-07
ATE136735T1 (de) 1996-05-15
EP0687498A3 (fr) 1995-12-27
ZA899318B (en) 1990-09-26
EP0687498A2 (fr) 1995-12-20
KR910700305A (ko) 1991-03-14
EP0448626A1 (fr) 1991-10-02
DE68926307D1 (de) 1996-05-23
AU4814690A (en) 1990-07-10
US5011532A (en) 1991-04-30
JPH04502492A (ja) 1992-05-07
WO1990006969A1 (fr) 1990-06-28
EP0448626A4 (fr) 1991-08-08
JP2948657B2 (ja) 1999-09-13
BR8907819A (pt) 1991-11-12
CA2005200A1 (fr) 1990-06-13
IL92462A0 (en) 1990-08-31
HU217035B (hu) 1999-11-29
IL92462A (en) 1994-05-30
HUT58774A (en) 1992-03-30
KR0157626B1 (ko) 1998-12-01
AU645248B2 (en) 1994-01-13

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